Ciabatta Deli Sandwiches: a Hearty Italian-Style Sandwich

Name: Ciabatta Deli Sandwiches: a Hearty Italian-Style Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 ciabatta rolls, halved lengthwise; mayonnaise, to taste; 2 cups iceberg lettuce, shredded; 1 large plump beef steak tomatoes, sliced thin; kosher salt & freshly ground black pepper, to taste; 1 red onion, sliced thin and separated into rings; 1 green pepper, seeded and sliced into thin rings; 10 ounces whole-milk mozzarella cheese, thinly sliced; 12 fresh basil leaves, rinsed and patted dry; 1/2 cup black olives, sliced; hard salami, baked ham, capacolla; italian vinaigrette (Recipe Below); red pepper flakes, to taste

Submitted by Feast Your Eyes

"This two-fisted sandwich boasts a variety of colors and flavors. Like red, plump tomatoes; fresh basil and mozzarella; red onions and green peppers; salami, ham and capacolla - drizzled with homemade Italian vinaigrette. These classic Italian flavors make a great combination for this well-loved Italian American sandwich. Chips or a scoop of potato salad and a piece of seasonal fruit make this a delicious, satisfying meal."

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photo by Nimz_

Ready In:: 20mins
Ingredients:: 13
Serves:: 4

ingredients

4 ciabatta rolls, halved lengthwise
mayonnaise, to taste
2 cups iceberg lettuce, shredded
1 large plump beef steak tomatoes, sliced thin
kosher salt & freshly ground black pepper, to taste
1 red onion, sliced thin and separated into rings
1 green pepper, seeded and sliced into thin rings
10 ounces whole-milk mozzarella cheese, thinly sliced
12 fresh basil leaves, rinsed and patted dry
¹⁄₂ cup black olives, sliced
1/2 pound each (sliced thin at the deli counter)
hard salami, baked ham, capacolla
italian vinaigrette (Recipe Below)
red pepper flakes, to taste

directions

Spread desired amount of mayonnaise on each ciabatta's top and bottom.
Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.

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Reviews

Loved this! It was a great blend of flavors. I omitted the salt and olives (personal preference). Thanks for sharing!

Starrynews
Excellent flavor combination. I made just a couple of changes to suit our taste and this is one of those recipes that has endless possibilities. I used a red pepper, which I had and provolone cheese instead of the mozzarella, which was what I had and left off the black olives and mayo. Used only the Italian vinaigrette, which was excellent and really complimented the flavors. I also could not find the Italian spiced ham, so used smoked turkey. I served this on recipe #303947 which was excellent and some recipe #77854 on the side. This will be made again and again. Can't wait till the fresh tomatoes start coming in. Thanks for sharing. Made for New Kids on the Block Tag Game.

Nimz_

Tweaks

Excellent flavor combination. I made just a couple of changes to suit our taste and this is one of those recipes that has endless possibilities. I used a red pepper, which I had and provolone cheese instead of the mozzarella, which was what I had and left off the black olives and mayo. Used only the Italian vinaigrette, which was excellent and really complimented the flavors. I also could not find the Italian spiced ham, so used smoked turkey. I served this on recipe #303947 which was excellent and some recipe #77854 on the side. This will be made again and again. Can't wait till the fresh tomatoes start coming in. Thanks for sharing. Made for New Kids on the Block Tag Game.

Nimz_

RECIPE SUBMITTED BY

Feast Your Eyes

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!

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